Living On Food

Shakshuka

 

Ingredients:

• 1 onion, diced
• 2 red bell peppers, diced
• 1 jalapeno pepper, seeded, sliced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric
• 28 oz canned tomatoes, diced (you can use 2 16-oz cans)
• 1/2 cup water or more as needed
• 5 large eggs
• 2 tablespoons crumbled feta
• chopped fresh parsley or cilantro
• olive oil

Directions:

Fry the onions until golden, about 10 minuts. Add the bell peppers and jalapeno and fry for another 4-5 minutes until softened.

Grind the spices. Stir in and fry until incorporated in the oil (until the flavors "wake up.")

Add the tomatoes and water and simmer until the peppers are soft and gooey, about fifteen minutes. The liquid needs to reduce enough so you can make wells in the mix.

Use a spoon to shape five wells for the eggs. Crack the eggs into a small dish, then slide them gently into the wells. Cover and simmer for about 10 minutes, or until eggs are set to desired firmness.

Garnish with feta and herbs. Eat with crusty bread.

Notes:

You can also add cayenne to the tomato mix.

The feta and herb topping is optional.

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